Pineapple Cream Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
CAKE1 Box of Duncan Hines Pineapple Supreme Cake Mix1 Box Instant Vanilla Pudding3 Large Eggs1/2 Cup of Vegetable Oil1 cup WaterFILLING/ICING20 oz. Crushed Pineapple with Juice3/4 Cup Granulated Sugar1 Box Instant Vanilla Pudding3 Cups Whole Milk1 Cup Heavy Whipping Cream1/4 Cup Confectioners' Sugar1 Tsp. Vanilla Extract3/4 Cup Flaked Coconut (toasted01/2 Cup Chopped Pecans
Prepare Cake Mix as directed on the side of the box where you add the eggs, vegetable oil, water and pudding. Bake in 2 9" cake pans.
While the cake is baking, combine pineapple with juice and 3/4 cup of granulated sugar in medium saucepan. Cook over medium heat for 20 minutes until thick and syrupy, stirring occasionally.
When the cake is done and removed from cake pans, pierce the top of the hot cake with a fork at 1" intervals. Pour pineapple mixture over each cake and allow to cool completely.
Beat pudding mix with milk until smooth. Turn one of the cakes upside down (otherwise cake could crack from weight) and carefully spread over the cooled cake (this will be the bottom of the cake). Also cover the top layer with pudding mixture.
Whip cream until slightly thickened. Add confectioners' sugar and vanilla. Whip until soft peaks form. Spread mixture over the bottom layer; carefully place the second layer on top and cover that layer with mixture and then the sides of the cake. Chill cake for several hours. Prior to serving first add chopped nuts to top and sides and then toasted coconut. Refrigerate leftovers.
Serving Size: Makes 16 1/2" slices
Number of Servings: 16
Recipe submitted by SparkPeople user LAC936.
While the cake is baking, combine pineapple with juice and 3/4 cup of granulated sugar in medium saucepan. Cook over medium heat for 20 minutes until thick and syrupy, stirring occasionally.
When the cake is done and removed from cake pans, pierce the top of the hot cake with a fork at 1" intervals. Pour pineapple mixture over each cake and allow to cool completely.
Beat pudding mix with milk until smooth. Turn one of the cakes upside down (otherwise cake could crack from weight) and carefully spread over the cooled cake (this will be the bottom of the cake). Also cover the top layer with pudding mixture.
Whip cream until slightly thickened. Add confectioners' sugar and vanilla. Whip until soft peaks form. Spread mixture over the bottom layer; carefully place the second layer on top and cover that layer with mixture and then the sides of the cake. Chill cake for several hours. Prior to serving first add chopped nuts to top and sides and then toasted coconut. Refrigerate leftovers.
Serving Size: Makes 16 1/2" slices
Number of Servings: 16
Recipe submitted by SparkPeople user LAC936.
Nutritional Info Amount Per Serving
- Calories: 284.9
- Total Fat: 17.7 g
- Cholesterol: 61.2 mg
- Sodium: 65.8 mg
- Total Carbs: 24.3 g
- Dietary Fiber: 1.1 g
- Protein: 4.9 g
Member Reviews
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CD8643915
That will be my next cake. Sounds heavenly! - 7/31/12
Reply from LAC936 (8/1/12)
It's unbelievably good. Just restrain yourself to keep the calories as low as possible. I wanted to stuff the whole cake in my mouth...LOL.